Vegetable Soup with Chicken
This soup can be prepared quickly in one pot for lunch or dinner. Each serving is approximately 1 1/4 cups.
- Prep: 25 min
- Cook: 35 min
- Total: 1 hr
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $2.31/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- one-pot
- quick
- healthy
- comfort food
- savory
- budget-friendly
Ingredients
- 12 ounce chicken (canned)
- 3 cup water
- 3 corns (ears)
- 15 ounce peas (canned, low-sodium)
- 1 pound carrots (fresh, peeled, diced)
- 2 pound potatoes (peeled, diced)
Instructions
- In a large pot, heat the chicken and water over medium to high heat until hot.
- Cut the kernels off the ears of corn.
- Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
- Lower the heat and simmer for about 30 minutes.
Notes
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.
Nutrition (per serving)
- Calories: 342
- Protein: 22.6 g
- Carbohydrates: 51.8 g
- Fat: 5.9 g
- Fiber: 8.7 g
- Sodium: 356 mg
- Saturated Fat: 1.6 g
- Sugar: 11 g
- Cholesterol: 28 mg